Tiny delights
Use mini Bundt pans for baking these sweet treats
I enjoy making mug cakes in the microwave for little individual desserts. But I recently discovered the mini Bundt pans for baking tiny delights in the microwave. The ones I purchased are plastic, but most likely silicone cake pans would also work for this recipe.
Many times, I use the combination of chocolate, banana and walnuts in the sweet treats I make. Everything from muffins to cakes, to brownies and ice cream.
The threesome does not disappoint. The mini cakes turned out to be a hit. I don’t typically frost or glaze them, but for a really special occasion, mix together your favorite icing to top them with.
This recipe can certainly be made in mugs. You can skip the step of greasing and dusting the pans when using mugs.
If you are sourcing these Bundt pans you may not be surprised to see they are made by Nordic Ware.
You don’t need a special occasion to make these cakes, but any occasion will feel special when you do make them. Enjoy food made fresh!
Angelina LaRue is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
Chunky monkey mini Bundt cakes
2 ripe bananas, peeled
4 tablespoons cocoa or cacao powder, plus some to dust the pans 2 tablespoons peanut butter or almond butter
1⁄ teaspoon baking soda
2
2 tablespoons dark chocolate chips 2 tablespoons chopped walnuts
Cooking oil to coat pans
Brush the inside of each two mini (3-inch) Bundt pan with a very light film of oil ensuring all the little surfaces are covered but oil is not pooling in the creases. Dust with a light coat of cocoa or cacao powder.
Thoroughly mash the bananas in a mixing bowl with the tines of a fork. Add cocoa or cacao powder, nut butter, and baking soda to the banana. Stir vigorously with a fork until the mixture is completely smooth with no lumps. Add chocolate chips and walnuts, stirring to incorporate.
Spoon batter evenly into each Bundt pan.
Cook individually in the microwave on high for 3 minutes. Remove and cool for 1 minute then loosen the sides with a butter knife. Invert onto a plate and serve warm or at room temperature. Serving suggestion – add a scoop of ice cream, (or nice cream) to the top while still warm.